Smoked salmon and potato hash with poached eggs

Yield: 2 servings

Measure Ingredient
\N \N === HASH ===
1 cup Small-diced potatoes; blanched
2 cups Flaked smoked salmon
¼ cup Small-diced onions
2 tablespoons Minced shallots
1 teaspoon Minced garlic
1 tablespoon Dijon mustard
1 tablespoon Chopped chives
2 teaspoons Fresh lemon juice
1 large Egg
2 tablespoons Half-and-half
\N \N === POACHED EGGS ===
½ teaspoon White vinegar
½ teaspoon Salt
4 \N Whole Eggs
2 tablespoons Chopped chives
2 \N Long chives
\N \N Emeril’s Essence; see * Note

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

For hash: In a saute pan, heat the olive oil. In a mixing bowl combine the remaining ingredients together and mix thoroughly. Season with salt and pepper. When the pan is smoking hot, saute the salmon mixture, stirring constantly for 6 minutes. For poached eggs: Bring 3 cups of water to a boil with ½ teaspoon white vinegar and ½ teaspoon salt in a small saucepan over high heat. Crack an egg into a cup and slide the egg gently into the water. Slide another egg into the water. When the water comes back up to a boil, reduce the heat to low and simmer until the eggs are set, about 2 to 2½ minutes. Gently remove the eggs with a slotted spoon and drain on a paper-lined plate. Spoon the hash in the center of the platter. Place the poached eggs directly on top of the hash. Garnish with chopped chives, long chives and Emeril’s Essence. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2316 broadcast 03-14-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-14-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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